by Shon Brooks
Directions:
In your slow cooker, mix carrots with cauliflower, cashews, turnips and water, stir, cover and cook on Low for 7 hours.
Drain, transfer to a blender, add almond milk, garlic powder, yeast, paprika, mustard powder and salt, blend well and serve as a snack.
Enjoy!
Nutrition: calories 291, fat 7, fiber 4, carbs 14, protein 3
Great Bolognese Dip
Preparation time: 10 minutes
Cooking time: 5 hours
Servings: 7
Ingredients:
½ cauliflower head, riced in your blender
54 ounces canned tomatoes, crushed
10 ounces white mushrooms, chopped
2 cups carrots, shredded
2 cups eggplant, cubed
6 garlic cloves, minced
2 tablespoons agave nectar
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 tablespoon basil, chopped
1 and ½ tablespoons oregano, chopped
1 and ½ teaspoons rosemary, dried
A pinch of salt and black pepper
Directions:
In your slow cooker, mix cauliflower rice with tomatoes, mushrooms, carrots, eggplant cubes, garlic, agave nectar, balsamic vinegar, tomato paste, rosemary, salt and pepper, stir, cover and cook on High for 5 hours.
Add basil and oregano, stir again, divide into bowls and serve as a dip.
Enjoy!
Nutrition: calories 251, fat 7, fiber 6, carbs 10, protein 6
Black Eyed Peas Pate
Preparation time: 10 minutes
Cooking time: 5 hours
Servings: 5
Ingredients:
1 and ½ cups black-eyed peas
3 cups water
1 teaspoon Cajun seasoning
½ cup pecans, toasted
½ teaspoon garlic powder
½ teaspoon jalapeno powder
A pinch of salt and black pepper
¼ teaspoon liquid smoke
½ teaspoon Tabasco sauce
Directions:
In your slow cooker, mix black-eyed pea with Cajun seasoning, salt, pepper and water, stir, cover and cook on High for 5 hours.
Drain, transfer to a blender, add pecans, garlic powder, jalapeno powder, Tabasco sauce, liquid smoke, more salt and pepper, pulse well and serve as an appetizer.
Enjoy!
Nutrition: calories 221, fat 4, fiber 7, carbs 16, protein 4
Tofu Appetizer
Preparation time: 10 minutes
Cooking time: 7 hours
Servings: 6
Ingredients:
¼ cup yellow onions, sliced
1 cup carrot, sliced
14 ounces firm tofu, cubed
For the sauce:
¼ cup soy sauce
½ cup water
3 tablespoons agave nectar
3 tablespoons nutritional yeast
1 teaspoon garlic, minced
1 tablespoon ginger, minced
½ tablespoon rice vinegar
Directions:
In your slow cooker, mix tofu with onion and carrots.
In a bowl, mix soy sauce with water, agave nectar, yeast, garlic, ginger and vinegar and whisk well.
Add this to slow cooker, cover and cook on Low for 7 hours.
Divide into appetizer bowls and serve.
Enjoy!
Nutrition: calories 251, fat 6, fiber 8, carbs 12, protein 3
Hummus
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 10
Ingredients:
1 cup chickpeas, dried
2 tablespoons olive oil
3 cups water
A pinch of salt and black pepper
1 garlic clove, minced
1 tablespoon lemon juice
Directions:
In your slow cooker, mix chickpeas with water, salt and pepper, stir, cover and cook on Low for 8 hours.
Drain chickpeas, transfer to a blender, add oil, more salt and pepper, garlic and lemon juice, blend well, divide into bowls and serve.
Enjoy!
Nutrition: calories 211, fat 6, fiber 7, carbs 8, protein 4
Vegan Cashew Spread
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 10
Ingredients:
1 cup water
1 cup cashews
10 ounces vegan hummus
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ cup nutritional yeast
A pinch of salt and black pepper
¼ teaspoon mustard powder
1 teaspoon apple cider vinegar
Directions:
In your slow cooker, mix water with cashews, yeast, salt and pepper, stir, cover and cook on High for 3 hours.
Transfer to your blender, add hummus, garlic powder, onion powder, mustard powder and vinegar, pulse well, divide into bowls and serve.
Enjoy!
Nutrition: calories 192, fat 7, fiber 7, carbs 12, protein 4
Spinach Dip
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
½ cup coconut cream
¾ cup coconut yogurt
10 ounces spinach leaves
8 ounces water chestnuts, chopped
1 garlic clove, minced
Black pepper to the taste
Directions:
In your slow cooker, mix coconut cream with spinach, coconut yogurt, chestnuts, black pepper and garlic, stir, cover and cook on High for 30 minutes.
Blend using an immersion blender, divide into bowls and serve.
Enjoy!
Nutrition: calories 221, fat 5, fiber 7, carbs 12, protein 5
Chowder
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 8
Ingredients:
2 cups corn
2 cups potatoes, peeled and cubed
4 cups veggie stock
2 carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
A pinch of salt and black pepper
1 cup coconut cream
1 teaspoon thyme, dried
4 zucchinis, chopped
½ cup basil, chopped
3 tomatoes, chopped
Directions:
In your slow cooker, mix stock with corn, potatoes, carrot, celery, onion, salt, pepper, cream, zucchini and thyme, stir, cover and cook on Low for 8 hours.
Blend using an immersion blender, add basil and tomatoes, stir, divide into small bowls and serve as an appetizer.
Enjoy!
Nutrition: calories 311, fat 6, fiber 7, carbs 12, protein 4
Appetizer Potato Salad
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 6
Ingredients:
1 sweet onion, chopped
¼ cup white vinegar
2 tablespoons mustard
A pinch of salt and black pepper
1 and ½ pounds gold potatoes, cut into medium chunks
¼ cup dill, chopped
1 cup celery, chopped
Cooking spray
Directions:
Spray your slow cooker with cooking spray, add onion, vinegar, mustard, salt and pepper and whisk well.
Add celery and potatoes, toss them well, cover and cook on Low for 8 hours.
Divide salad into small bowls, sprinkle dill on top and serve as an appetizer.
Enjoy!
Nutrition: calories 251, fat 6, fiber 7, carbs 8, protein 7
Veggie Appetizer
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 4
Ingredients:
2 red bell peppers, cut into medium wedges
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1 sweet potato, cut into medium wedges
3 zucchinis, sliced
½ cup garlic, minced
2 tablespoons olive oil
A pinch of salt and black pepper
1 teaspoon Italian seasoning
Directions:
In your slow cooker, mix bell peppers with sweet potato, zucchinis, garlic, oil, salt, pepper and seasoning, toss, cover and cook on High for 3 hours.
Divide into small bowls and serve cold as an appetizer.
Enjoy!
Nutrition: calories 132, fat 3, fiber 3, carbs 4, protein 4
Black Bean Appetizer Salad
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 7
Ingredients:
1 tablespoon coconut aminos
½ teaspoon cumin, ground
1 cup canned black beans
1 cup salsa
6 cups romaine lettuce leaves
½ cup avocado, peeled, pitted and mashed
Directions:
In your slow cooker, mix black beans with salsa, cumin and aminos, stir, cover and cook on Low for 4 hours.
In a salad bowl, mix lettuce leaves with black beans mix and mashed avocado, toss and serve as an appetizer.
Enjoy!
Nutrition: calories 221, fat 4, fiber 7, carbs 12, protein 3
Colored Stuffed Bell Peppers
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 5
Ingredients:
1 yellow onion, chopped
2 teaspoons olive oil
2 celery ribs, chopped
1 tablespoon chili powder
3 garlic cloves, minced
2 teaspoon cumin, ground
1 and ½ teaspoon oregano, dried
2 cups white rice, already cooked
1 cup corn
1 tomato chopped
7 ounces canned pinto beans, drained
1 chipotle pepper in adobo
A pinch of salt and black pepper
5 colored bell peppers, tops and insides scooped out
½ cup vegan enchilada sauce
Directions:
Heat up a pan with the oil over medium high heat, add onion and celery, stir and cook for 5 minutes.
Add garlic, stir, cook for 1 minute more, take off heat and mix with chili, cumin and oregano.
Also add rice, corn, beans, tomato, salt, pepper and chipotle pepper and stir well.
Stuff bell peppers with this mix and place them in your slow cooker.
Add enchilada sauce, cover and cook on Low for 4 hours.
Arrange stuffed bell peppers on a platter and serve them as an appetizer.
Enjoy!
Nutrition: calories 221, fat 5, fiber 4, carbs 19, protein 3
Corn Dip
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 8
Ingredients:
30 ounces canned corn, drained
2 green onions, chopped
½ cup coconut cream
8 ounces tofu, crumbled
1 jalapeno, chopped
½ teaspoon chili powder
Directions:
In your slow cooker, mix corn with green onions, coconut cream, tofu, chili powder and jalapeno, stir, cover and cook on Low for 2 hours.
Divide into bowls and serve as a dip.
Enjoy!
Nutrition: calories 332, fat 5, fiber 10, carbs 17, protein 4
Artichoke Spread
Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 8
Ingredients:
28 ounces canned artichokes, drained and chopped
10 ounces spinach
8 ounces coconut cream
1 yellow onion, chopped
2 garlic cloves, minced
¾ cup coconut milk
½ cup tofu, pressed and crumbled
1/3 cup vegan avocado mayonnaise
1 tablespoon red vinegar
A pinch of salt and black pepper
Directions:
In your slow cooker, mix artichokes with spinach, coconut cream, onion, garlic, coconut milk, tofu, avocado mayo, vinegar, salt and pepper, stir well, cover and cook on Low for 2 hours.
Divide into bowls and serve as an appetizer.
Enjoy!
Nutrition: calories 355, fat 24, fiber 4, carbs 19, protein 13
Mushroom Spread
Preparation time: 10 minutes
Cooking time: 4 hours
Servings: 6
Ingredients:
2 cups green bell peppers, chopped
1 cup yellow onion, chopped
3 garlic cloves, minced
1 pound mushrooms, chopped
28 ounces tomato sauce
½ cup tofu, pressed, drained and crumbled
Salt and black pepper to the taste
Directions:
In your slow cooker, mix bell peppers with onion, garlic, mushrooms, tomato sauce, tofu, salt and pepper, stir, cover and cook on Low for 4 hours.
Divide into bowls and serve as a party spread.
Enjoy!
Nutrition: calories 245, fat 4, fiber 7, carbs 9, protein 3
Three Bean Dip
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 6
Ingredients:
½ cup salsa
2 cups canned refried beans
1 cup vegan nacho cheese
2 tablespoons green onions, chopped
Directions:
In your slow cooker, mix refried beans with salsa, vegan nacho cheese and green onions, stir, cover and cook on High for 1 hour.
Divide into bowls and serve as a party snack.
Enjoy!
Nutrition: calories 262, fat 5, fiber 10, carbs 20, protein 3
Vegan Slow Cooker Main Dish Recipes
Classic Black Beans Chili
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 4
Ingredients:
½ cup quinoa
2 and ½ cups veggie stock
14 ounces canned tomatoes, chopped
15 ounces canned black beans, drained
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
A pinch of salt and black pepper
2 garlic cloves, minced
1 carrots, shredded
1 small chili pepper, chopped
2 teaspoons chili powder
1 teaspoon cumin, ground
A pinch of cayenne pepper
½ cup corn
1 teaspoon oregano, dried
For the vegan sour cream:
A drizzle of apple cider vinegar
4 tablespoons water
½ cup cashews, soaked overnight and drained
1 teaspoon lime juice
Directions:
Put the stock in your slow cooker.
Add quinoa, tomatoes, beans, red and green bell pepper, garlic, carrot, salt, pepper, corn, cumin, cayenne, chili powder, chili pepper and oregano, stir, cover and cook on High for 3 hours.
Meanwhile, put the cashews in your blender.
Add water, vinegar and lime juice and pulse really well.
Divide beans chili into bowls, top with vegan sour cream and serve.
Enjoy!
Nutrition: calories 300, fat 4, fiber 4, carbs 10, protein 7
Amazing Potato Dish
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 4
Ingredients:
1 and ½ pounds potatoes, peeled and roughly chopped
1 tablespoon olive oil
3 tablespoons water
1 small yellow onion, chopped
½ cup veggie stock cube, crumbled
½ teaspoon coriander, ground
½ teaspoon cumin, ground
½ teaspoon garam masala
½ teaspoon chili powder
Black pepper to the taste
½ pound spinach, roughly torn
Directions:
Put the potatoes in your slow cooker.
Add oil, water, onion, stock cube, coriander, cumin, garam masala, chili powder, black pepper and spinach.
Stir, cover and cook on High for 3 hours.
Divide into bowls and serve.
Enjoy!
Nutrition: calories 270, fat 4, fiber 6, carbs 8, protein 12
Textured Sweet Potatoes and Lentils Delight
Preparation time: 10 minutes
Cooking time: 4 hours and 30 minutes
Servings: 6
Ingredients:
6 cups sweet potatoes, peeled and cubed
2 teaspoons coriander, ground
